Mango and White Chocolate Scones

If you are craving a sweet, delicate treat to serve with coffee or tea, these mango and white chocolate scones are it! They use dried mango rather than fresh, which adds a bit of a chewy texture that I absolutely love. The dough itself isn’t too sweet, so the white chocolate and sweetened mango can really shine. And bonus – you can make these scones any time, without worrying whether the mangoes at the grocery store are ripe enough!

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These mango and white chocolate scones are also simple to make, because the dough uses only heavy cream, rather than butter or a combination of butter and heavy cream. So instead of having to work butter into the dough at just the right consistency, all you need to do is add the heavy cream to the dry ingredients and combine together! Just like that, you have a scone that’s tender, moist (but not too moist!), and ready in about 30 minutes.

How to cut the dried mango:

For this recipe, you need sweetened dried mangoes, which are a bit tough and sticky and can be kinda hard to cut. I found that using my kitchen shears made the job a lot easier. Just make some cuts down the long end of the mango, then snip crosswise to get perfect little squares of mango. If the shears get sticky along the way, wipe them down with a wet paper towel. If you don’t have kitchen shears, a knife still works fine but will be a little bit slower. I’ve had these kitchen shears from Wusthof for years and I love them. They are super easy to clean because you can pull the blades apart to wash separately. They were even able to easily cut through a couple pieces of dried mango stacked together!

Soaking the mango:

In order to get the perfect chewy, but not too chewy, texture to the mangoes, you need to soak them in a bit of water to plump them up. Just hot water from the tap is fine, and you only need to soak them until you are ready to add them to the dry ingredients. Just don’t forget to squeeze out some of the water before adding, otherwise the dough will be too wet. Don’t go overboard, just a gentle squeeze so they aren’t drippy is all you need.

Working with the dough:

While this recipe makes a scone that is tender and soft on the inside, scones in general are supposed to be a bit crumbly and dry. So, when working with the dough, don’t be afraid if it seems like it won’t come together. Once all the cream has been absorbed, I like to get in there with my fingers and do a final mix, kneading very lightly, to help incorporate any remaining dry flour.

Don’t go too far though or the scone will be tough. If the dough sticks together when you squeeze a bit in your hand, you are good to go. It will come together the rest of the way when you shape it into a disk. And if there are a few crumbles left in the bowl, don’t worry about it. If all else fails and your dough absolutely refuses to come together, you can always add a tiny splash more cream.

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